Mediterranean Potato and Feta Casserole Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) Yukon Gold or red potatoes, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 6 oz (170 g) feta cheese, crumbled
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 cup (120 ml) whole milk or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme or Italian herb blend
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest (about 1 lemon)
• 2 tbsp chopped fresh parsley or dill, for garnish

Do This

• 1. Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil.
• 2. Thinly slice potatoes (about 1/8 inch / 3 mm), onion, and mince garlic.
• 3. In a bowl, whisk olive oil, garlic, oregano, thyme, salt, pepper, and lemon zest.
• 4. Layer half the potatoes and onions in the dish, drizzle with half the herb oil, and sprinkle with half the feta.
• 5. Repeat with remaining potatoes, onions, herb oil, and feta. Pour milk or broth evenly over the top.
• 6. Cover tightly with foil and bake for 35 minutes, then uncover and bake 15–20 minutes more, until potatoes are tender and top is golden.
• 7. Rest 10 minutes, garnish with fresh herbs, taste for seasoning, and serve warm.

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Why You’ll Love This Recipe

• All the cozy comfort of a potato casserole with bright Mediterranean flavors.
• No cream needed: olive oil, feta, and herbs create rich flavor with lighter ingredients.
• Simple pantry-friendly ingredients, but impressive enough for guests.
• Easy to assemble ahead, then bake when you are ready to eat.

Grocery List

• Produce: Yukon Gold or red potatoes, yellow onion, garlic, lemon, fresh parsley or dill (optional: fresh thyme or rosemary).
• Dairy: Feta cheese, whole milk (or use vegetable broth to keep it dairy-light).
• Pantry: Extra-virgin olive oil, dried oregano, dried thyme or Italian herb blend, kosher salt, black pepper.

Full Ingredients

For the Potato and Feta Casserole

• 2.5 lb (1.1 kg) Yukon Gold or red potatoes, scrubbed and sliced 1/8 inch (3 mm) thick
• 1 large yellow onion (about 8 oz / 225 g), thinly sliced into half-moons
• 3 cloves garlic, minced
• 6 oz (170 g) feta cheese, crumbled
• 1/4 cup (60 ml) extra-virgin olive oil
• 1/2 cup (120 ml) whole milk or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme or Italian herb blend
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest (from about 1 lemon)

For Garnish (Optional but Recommended)

• 2 tbsp chopped fresh flat-leaf parsley or fresh dill
• Extra drizzle of olive oil
• Additional crumbled feta, to taste
• Extra freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Preheat your oven to 400°F (200°C) with a rack in the center position. Lightly grease a 9×13 inch (23×33 cm) baking dish with a teaspoon or so of olive oil, using a pastry brush or a folded paper towel to coat the bottom and sides. This helps prevent sticking and encourages the potatoes to get lightly golden around the edges.

Step 2: Slice the potatoes and aromatics

Scrub the potatoes well and pat them dry. You can peel them if you prefer a smoother texture, but leaving the skin on adds color, flavor, and nutrients. Using a sharp knife or mandoline, slice the potatoes into 1/8 inch (3 mm) thick rounds so they cook evenly.

Peel the onion and slice it into thin half-moons. Mince the garlic cloves finely so they distribute their flavor without leaving large pieces that might scorch on top.

Step 3: Mix the herb and olive oil seasoning

In a medium bowl, combine the 1/4 cup (60 ml) olive oil, minced garlic, dried oregano, dried thyme (or Italian herb blend), 1 tsp kosher salt, 1/2 tsp black pepper, and the lemon zest. Whisk together until the mixture looks slightly thick and fragrant. This seasoned oil will be your flavor booster, seeping into the potatoes as they bake.

Taste a tiny dab of the mixture; it should taste well-seasoned and bright. If your feta is very mild, you can add a small pinch more salt here. Remember the feta is salty, so do not overdo it at this stage.

Step 4: Build the first flavorful layer

Arrange half of the potato slices in the prepared baking dish in a slightly overlapping pattern, like shingles on a roof. Scatter half of the sliced onions evenly over the potatoes. Drizzle about half of the herb and olive oil mixture over this layer, trying to distribute the garlic and herbs fairly evenly.

Sprinkle half of the crumbled feta over the top. Do not worry about perfect coverage; some pockets of cheese and some potato-only spots are exactly what make the texture interesting in each bite.

Step 5: Finish layering and add liquid

Repeat with the remaining potatoes, again arranging them in overlapping layers. Top with the remaining onions. Drizzle on the rest of the herb and olive oil mixture, scraping the bowl with a spatula so none of the flavorful bits are left behind. Sprinkle the remaining feta across the top.

Slowly pour the 1/2 cup (120 ml) milk or vegetable broth evenly over the entire casserole. You should see the liquid slipping down into the layers but not fully submerging the potatoes. This small amount of liquid helps create steam to tenderize the potatoes and forms a light, savory sauce without making the dish heavy.

Step 6: Bake covered, then uncovered until golden

Cover the baking dish tightly with aluminum foil, crimping the edges so steam cannot easily escape. Transfer to the preheated oven and bake for 35 minutes. This first covered stage allows the potatoes to soften without the top drying out.

After 35 minutes, carefully remove the foil (watch for hot steam). Return the dish to the oven and continue baking, uncovered, for 15–20 minutes, or until the potatoes are very tender when pierced with a knife and the top is lightly golden with some deeper browned spots around the edges. If your oven runs cool, you might need an extra 5–10 minutes.

Step 7: Rest, garnish, and serve

Remove the casserole from the oven and let it rest for at least 10 minutes. This rest time allows the layers to settle and makes it easier to cut neat portions. Just before serving, sprinkle the chopped fresh parsley or dill over the top, along with a little extra feta if you like. Add a small drizzle of olive oil and a final crack of black pepper.

Cut into squares or spoon generous scoops onto plates. Serve warm as a main with a crisp green salad, or as a hearty side dish alongside grilled or roasted meats, fish, or other Mediterranean-inspired dishes.

Pro Tips

• Slice evenly: Aim for uniform 1/8 inch (3 mm) potato slices so everything cooks at the same rate. A mandoline makes this very easy.
• Check tenderness, not just time: Ovens vary. Use the tip of a sharp knife to test the center of the casserole; it should slide through the potatoes with almost no resistance.
• Balance the salt: Feta can range from very salty to quite mild. If your feta is very salty, slightly reduce the added salt in the oil mixture.
• Let it rest: The 10-minute rest after baking helps the liquid thicken slightly and keeps the layers from collapsing when you serve.
• Use good olive oil: Because olive oil is a star flavor here, choose one you enjoy dipping bread into; you will taste the difference.

Variations

• Spinach and feta version: Add 2 cups (60 g) of fresh baby spinach between the potato layers. Lightly salt the spinach before adding and proceed with the recipe as written.
• Extra-herby casserole: Add 1 tbsp chopped fresh rosemary or thyme to the oil mixture, and finish with a generous handful of mixed fresh herbs (parsley, dill, oregano) on top.
• Cheesy blend: For a slightly richer, more melty top, mix 1/2 cup (50 g) shredded mozzarella or mild provolone with the feta before layering.

Storage & Make-Ahead

To make ahead, assemble the casserole completely (through Step 5), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, set the dish on the counter while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed because it is starting from cold.

Leftovers keep well. Let the casserole cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, until hot in the center. The potatoes will soften further but the flavors deepen, making this a great cook-once-eat-twice dish.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 360 calories, 34 g carbohydrates, 20 g fat, 9 g protein, 3 g fiber, and 750–900 mg sodium (varies with feta brand and added salt). These numbers are estimates and will change slightly based on the exact ingredients and brands you use.